Creme Egg Piñata Cake

This Creme Egg Piñata Cake is the perfect Easter party piece! Cut a slice to release a cascade of creme eggs out of the middle!

Serves 18

Prep time: 45 mins

Baking time: 25 mins

Chill time: 30 mins

Ingredients:

For the sponge:

200g unsalted butter, softened

275g caster sugar

3 medium Free Range Eggs

1 teaspoon vanilla extract

275g self-raising flour

1 tsp baking powder

Pinch of salt

6 tbsp milk

For the ganache:

225g dark chocolate, finely chopped

150g butter, cubed

1 tablespoon golden syrup

220ml double cream

1 Cadbury Creme Egg

2 x 89g bags of mini Cadbury Creme Eggs

For the Icing:

100g icing sugar

Orange and white food colouring

Method:

Preheat the oven to 180°C, gas mark 4. Grease 3x 18cm round tins and base line them with baking parchment

Using a handheld electric whisk, cream together the butter and sugar in a large bowl for about 2-3 minutes until light and fluffy. Beat in the eggs one at a time, and then stir in the vanilla extract

Add the flour and salt, stirring until the mixture is well combined, then add the milk. You should have a thick batter

Divide the mixture evenly between the tins and smooth over the tops with a spatula. Bake for 20-25 minutes or until risen, golden brown and an inserted skewer comes out clean. Allow to cool briefly in the tins, and then transfer to a cooling rack to cool completely

To make the ganache, place the chocolate, butter and golden syrup into a large heatproof bowl over a saucepan of boiling water. Stir until the mixture is melted and smooth, and then pour in the double cream and mix until combined. Place the ganache into the fridge for around 30 minutes, or until chilled but not set firm. Use an electric hand whisk to whip the ganache until it turns from dark to pale brown, it should be light and mousse-like in texture

To assemble the cake, stack the bottom two layers on top of each other and use a circular 9cm cutter to remove the middle. Press through both layers at once to make sure the holes line up

Put the bottom ring on a cake stand and cover the top with a layer of ganache using a palette knife. Put the second ring on top of the first and fill the cavity with mini creme eggs. Make sure the hole is filled to the same level as the sponge or the top sponge will cave in

Cover the surface of the second ring with ganache then top with the final sponge. Cover the whole cake in the remaining ganache, using a palette knife to smooth the edges

To make the icing, divide the icing sugar between two small bowls and add 1-2 teaspoons of water to each. You might need to add a little more water – you want a thick paste to drizzle. Add enough orange/ white food colouring to the bowls to make your icing and drizzle over the cake. Finish off the cake by cutting open your Creme Egg and placing it on the top of the cake.

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